Orpheo Roja Dubbel - Beer Recipe - Brewer's Friend

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Orpheo Roja Dubbel

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 33.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Source: www.homebrewersassociation.org
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday December 15th 2014
1.050
1.012
5.0%
60.8
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.05 kg Belgian - Pale Ale5.05 kg Pale Ale 38 3.4 80.9%
0.57 kg Belgian - Aromatic0.57 kg Aromatic 33 38 9.1%
0.29 kg American - Caramel / Crystal 80L0.29 kg Caramel / Crystal 80L 33 80 4.6%
0.29 kg Belgian Candi Sugar - Amber/Brown0.29 kg Belgian Candi Sugar - Amber/Brown 38 60 4.6%
0.04 kg Belgian - Chocolate0.04 kg Chocolate 30 340 0.6%
6.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54.32 g Styrian Goldings54.32 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 35.87 43.4%
35.37 g Styrian Goldings35.37 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 17.95 28.3%
35.37 g Willamette35.37 g Willamette Hops Pellet 4.5 Boil 10 min 6.93 28.3%
125.06 g / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Auckland Central, New Zealand 2013 - Ardmore Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 6 7 13 8 22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.9
Mash volume with grains 18.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 25 L) 25.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 33.2 L) 33.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 24
Going into fermentor 24
Total: 40.2  
Equipment Profile Used: System Default
 
Notes

Use soft brewing water, acidified slightly if possible.
Mash grains for 60 minutes at 154°F (67°C). Follow boil schedule.
Ferment at 68°F (20°C), transfer, and condition in a secondary vessel for several days before bottling.
Bottle prime with the usual 0.75 cups (177 mL) dextrose, or corn sugar, per 5 gallon batch.
Chimay has a slightly higher level of carbonation than usual with the style of beer, so feel free to add a few extra teaspoons of priming sugar. It is also recommended to bottle in heavey-gauge, 750 mL bottles if possible (especially with the high level of carbonation). I Kegged and left for another month and it tasted great.

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  • Last Updated: 2015-11-16 02:36 UTC